What is the best receipe for yuca con mojo?

Question

Either cuban or dominican way...thanks!

Answer 1

Yuca with Mojo Sauce

Tender yuca is served warm and drizzled with a classic mojo sauce made from garlic, citrus and vinegar.

1 bag Goya Yuca (24 oz.) (frozen)

3 tbsp. Goya Minced Garlic, or 2 cloves fresh garlic, minced

½ cup Goya Extra Virgin Olive Oil

½ tsp. Goya Red Wine Vinegar

1 pinch salt, or to taste

1 pinch Goya Oregano

Prepare the yuca according to package directions.

In a saucepan, combine the remaining ingredients, and warm on low until you just begin to smell the garlic. Do not let it simmer, or let the garlic color at all. It should just be warm. Serve as a condiment for the cooked yuca.

Answer 2

Yuca con mojo de ajo

Ingredients:

3 lbs. Yuca  

Juice of 1 or 2 large bitter oranges (naranjas agrias) if available, or 2 limes and 3 oranges

1/4 lb. Lard or olive oil

1 large head of garlic, peeled and chopped

1/8 tsp. Oregano  (Mexican variety, if available)

Boil the yuca in a saucepan full of salted water until it is soft enough to pierce with a fork.  If it takes too long to become soft (this depends on how fresh it is), bring the water to a rolling boíl again and add a little more salt.  When it is ready, drain the water and from the pot.  Sprinkle with all of the citrus juice.  Heat the lard or oil in a small saucepan.  When it hot, turn off the stove and add the chopped garlic and oregano immediately (make sure the garlic doesn’t brown).  Then, pour it into the yuca and cover the yuca for a few minutes before serving.  

Of course there are variations, some people mix the citrus juice with the garlic and oregano.  It is also good to add bay leaves to the hot lard; some add the garlic, citrus juice, and oregano into the hot lard or oil before they add it to the yuca.  Make it however you like the most.

Answer 3

I like Aaron Sanchez's version:

http://www.foodnetwork.com/recipes/emeri...

CUBAN version:

http://cuban-christmas.com/yuca_con_ajo....